For better control in constructing this shot, I recommend using a squeeze bottle for each of the three different alcohols used.
In a tall shot glass, add one part creme de menthe (about 1/3 of the shot glass).
Insert a small spoon into the shot glass, upside down, so that the tip of the spoon is submerged in the top of the creme de menthe. Very slowly, pour the Baileys over the back of the spoon so that it slides off and gently comes into contact with the creme de menthe. Continue pouring until the Baileys Irish Cream layer is 1/3 the size of the shot glass.
Wipe off your spoon, then insert it back into the shot glass, upside down, with the tip submerged in the top of the Baileys Irish Cream. Like with the previous layer, slowly pour the Grand Mariner over the back of the spoon. Fill the shot glass up the rest of the way with Grand Marnier.
Drink and enjoy!
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